Grilling Guidelines

Beef

The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated.

½- to 1-Inch-Thick Steaks (such as Flank and Skirt)

Cooking time: Direct heat, 4 to 6 minutes per side (for medium-rare)
Internal temperature*: 130° to 145° F

1- to 1½-Inch-Thick Steaks (such as Strip and London Broil)

Cooking time: Direct heat, 4 to 5 minutes per side; then indirect heat, covered, 4 to 10 minutes (for medium-rare)
Internal temperature*: 130° to 145° F

1-Inch-Thick Hamburgers

Cooking time: Direct heat, 5 to 6 minutes per side (for medium)
Internal temperature*: 155° to 160° F

* Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts.